TY  - JOUR
TI  - Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4
AB  - Lupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternativeto soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help preventdiabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour(debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used inpasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color,cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated.Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal andsensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples comparedto traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmnessand gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten +transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupinflour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pastasamples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste andodor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. Theaddition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100%semolina pasta (P>0.05).
AU  - Yaver, Elif
AU  - Bilgiçli, Nermin
DO  - 10.33462/jotaf.868477
PY  - 2021
JO  - Tekirdağ Ziraat Fakültesi Dergisi
VL  - 18
IS  - 3
SN  - 1302-7050
SP  - 557
EP  - 568
DB  - TRDizin
UR  - http://search/yayin/detay/445688
ER  -